SPICED CARROT SALAD WITH YOGURT PITAS
This salad is a Central Asian classic; it's usually served as a light, fresh side to richer grilled meat. We loved the way the carrots' sweetness brought out the cabernet's more herbaceous side.
Provided by Food Network Kitchen
Categories side-dish
Time 2h20m
Number Of Ingredients 11
Steps:
- 1. Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl.
- 2. Heat a splash of oil in a hot pan and add the onions. Cook until golden, about 5 minutes. Pour the onions over the carrots and toss to coat. Cover and refrigerate 2 hours and up to overnight.
- 3. Just before serving, add the cilantro leaves to the carrot mixture. Spread the Greek yogurt on the pita chips and serve alongside the carrot salad.
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